http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103027105-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6c6d22af4bf4e1b2205a929549da46d3 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-16 |
| filingDate | 2012-12-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-11-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_878f2936562e6f73b586bd815b7ae874 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2e563f2aef925d896e65a2bea50842be http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_94de3bdf5b68ed227040eed4f9aa7a44 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_32338f3d595929e561048f53ec7ddf82 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_869bf58fdf02bf4afb3a5417006ba7f3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_297e143d3928bf2f9bda87e17a024634 |
| publicationDate | 2013-11-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103027105-B |
| titleOfInvention | Fruit wax for fresh-keeping of fruits and vegetables and preparation method and application |
| abstract | The invention discloses fruit wax for fresh-keeping of fruits and vegetables and a preparation method and an application. The preparation method comprises the steps of adopting a phase inversion emulsion method, selecting high-quality oleic acid, myristate, morpholine, potassium hydroxide, polydimethyl siloxane, and deionized water according to characteristics of oxidized polyethylene and carnauba wax, choosing appropriate emulsification temperature and time for emulsifying the wax and the adding quantity and speed of the deionized water, obtaining an O/W type emulsion, and obtaining the oxidized polyethylene and carnauba wax composite fruit wax for the fresh-keeping of the fruits and the vegetables. The fruit wax synthesized by the method is high in film-forming strength and extremely high in glossiness after film forming, can be comparable to imported wax liquid, and is good in water retention property and air permeability; the outstanding performance of the fruit wax completely surpass that of imported high-gloss fruit wax at present; and the fruit wax meets the requirements of green, safe and mechanical waxing of food. The fruit wax can be widely used for waxing the fruits and the vegetables such as citrus, apples, peaches and tomatoes. |
| priorityDate | 2012-12-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 45.